Cucumber Kimchi
Looking for a crisp kimchi substitute? Try this recipe with cucumber, and add the resulting relish to EVERYTHING, from tacos to bowls.
This great recipe comes to us from Cucumber Kimchi!
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Ingredients
- 1 large cucumber
- 1/3 c table salt
- 4 1/3 c water
- 6 cloves garlic, minced
- 1/2 onion, diced
- 5 green onions, cut into 1/2" lengths
- 1/4 c chile powder
- 1 Tbsp coarse sea or kosher salt
- 1 tsp sugar, can substitute honey or raw agave nectar
Instructions
Step 1
Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
Step 2
Combine the garlic, onion, green onions, chile powder, and sea salt in another large bowl.
Step 3
Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
Step 4
Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it’s ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning.
Step 5
Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.